<b>The New Tequila <br></b><br>Tequila has come a long way since the days of <i>salt</i>, <i>shot</i>, <i>lime</i>, <i>repeat</i>. With tequila consumption on the rise, people are choosing tequila on more occasions, experimenting with new labels, and learning to appreciate the nuances of flavor. TEQUILA is an all-in-one reference for the top-shelf tequila connoisseur, with chapters on the history and lore of tequila, insight into how tequila is made, an exploration of the agave fields of Jalisco, and a drinker's guide to the four types of tequila: <i>blanco</i>, <i>reposado</i>, <i>añejo</i>, and <i>extra añejo</i>. <br><br>James Beard Award—winning author and chef Joanne Weir takes tequila beyond the margarita (although she opens the book with the very best margarita recipe) to a wide range of drink and food recipes. TEQUILA features more than 35 cocktails from her own repertoire, as well as contributions from some of the top tequila bar-tenders in the country, including classics like the Sangrita and La Batanga and novel variations like the Cable Car No. 2 and the Surly Temple. Weir also presents more than 20 tequila-infused sides, mains, and desserts, from Gazpacho with Drunken Prawns to Bay Scallop Ceviche to Tequilamisu. <br><br>Join a new generation of aficionados for a celebration of the agave plant's most spirited and fiery creation, along with new and innovative ways to appreciate tequila.